Crockpot Cheesesteak Potato Casserole: Creamy, Cheesy & Hearty
All your Philly cheesesteak cravings in a creamy, cheesy slow cooker casserole! Hearty beef, tender potatoes, and melty cheese make the perfect one-pot family dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6 hours 15 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American Comfort Food
Ingredients
2 lbs russet or Yukon Gold potatoes, peeled and diced (or 32 oz frozen diced/whole-peeled potatoes)
1 lb ground beef or shaved steak
1 large onion, chopped
1 green bell pepper (or red/green mix), chopped
2 cloves garlic, minced
1 (10.5 oz) can cream of mushroom soup (or cream of cheddar)
¾ cup milk
2 Tbsp Worcestershire sauce
Salt and black pepper, to taste
2 cups shredded cheese (provolone, mozzarella, or blend)
Optional: ½ cup sour cream (for added creaminess)
Optional add-ins: chopped mushrooms, zucchini, red pepper flakes, parsley for garnish
Instructions
Lightly grease the crockpot insert or spray with nonstick cooking spray.
In a skillet, cook ground beef or shaved steak over medium heat until browned. Drain excess fat.
Add onion, bell pepper, and garlic; cook 3–4 minutes until softened. Stir in Worcestershire sauce, salt, and pepper.
Transfer mixture to the crockpot. Add diced potatoes and stir to combine.
In a separate bowl, whisk together cream soup, milk, and sour cream (if using). Pour over mixture in the crockpot and stir gently.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
About 15 minutes before serving, sprinkle shredded cheese over the top. Cover and let it melt.
Serve hot, garnished with chopped parsley if desired.
Notes
Frozen potatoes can save prep time, but may cook faster—adjust timing.
For classic cheesesteak flavor and texture, use shaved steak instead of ground beef.
Lighten the dish by using ground turkey and low-fat dairy products.
Make-ahead: assemble the night before, refrigerate, and start cooking in the morning.
Add extra veggies like mushrooms or zucchini for more nutrition.
Leftovers keep in the fridge for 4 days or freeze up to 2 months.
